~Sent in by: Jessica, Corfu, Greece
1/2 lb. wild rice
3 c. water
3 tbsp. margarine
1/2 c. chopped onion
1 1/2 c. thinly sliced carrots
1 12 c. thinly sliced celery
1/2 lb. diced lean ham (turkey is good, too)
1 qt. water
2 tbsp. chicken bouillon
1 1/2 c. Half and Half
3 tbsp. cornstarch
1/4 c. water
Heat rice and 3 cups water in medium saucepan to
boiling, stirring occasionally. Reduce heat to simmer,
cover and cook 40 minutes. Cut up vegetables and ham.
Remove rice from heat and drain in colander. In large
saucepan or Dutch oven, melt butter over medium heat.
Saute vegetables and ham until crisp tender, about 15
minutes. Meanwhile, heat 1 quart water, stir in
chicken bouillon and boil. When vegetables are tender,
pour in chicken broth and drained rice. Turn heat to
low. Pour in Half and Half in a thin stream while
stirring. Blend cornstarch and 1/4 cup water until
smooth. Add in thin stream to stew, stirring
constantly until thickened. Serve with buttered toast.
8 servings of 1 1/2 cups per serving.
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